My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.

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  • Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.

  • Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.

  • Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

Nutrition Facts

236 calories; protein 8.6g; carbohydrates 37.2g; fat 5.8g; cholesterol 117.7mg; sodium 347.3mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2003
DELICIOUS DUMPLINGS! I ADDED SOME PARSELY FOR COLOR. I DON'T OWN A POTATO RICER SO I USED A FINE GRATER AND IT WORKED WELL. TIP-DIP HANDS IN BOWL OF COLD WATER WHILE SHAPING THE DUMPLINGS AND THE DOUGH WON'T STICK TO HANDS. I WILL MAKE AGAIN FOR SURE. Read More
(70)

Most helpful critical review

Rating: 3 stars
06/12/2008
This recipe (as written) is DELICIOUS. Except I have to admit I am a DUMPLING ADDICT. Therefore I am continuously "on the hunt" for a perfect dumpling. To this end I'd suggest adding more spice and herb to the basic recipe (my choices: dried garlic parsley basil oregano and cayenne pepper). I've also been known to add shredded carrots bell peppers (choose your color) and/or zucchini (green or yellow) to the "mix". My advice: cook (stew or boil) your chicken first (along with all of the requisite vegetables). Set it aside and THEN (given the broth it's generated) drop your dumplings. Serve topped with cheese (my preferences: parmesan velveeta and/or swiss) and you've got a wonderfully "comfortable" mid-afternoon snack sidedish or (dare I suggest?!) dinnertime main meal. Read More
(32)
28 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/23/2003
DELICIOUS DUMPLINGS! I ADDED SOME PARSELY FOR COLOR. I DON'T OWN A POTATO RICER SO I USED A FINE GRATER AND IT WORKED WELL. TIP-DIP HANDS IN BOWL OF COLD WATER WHILE SHAPING THE DUMPLINGS AND THE DOUGH WON'T STICK TO HANDS. I WILL MAKE AGAIN FOR SURE. Read More
(70)
Rating: 3 stars
06/11/2008
This recipe (as written) is DELICIOUS. Except I have to admit I am a DUMPLING ADDICT. Therefore I am continuously "on the hunt" for a perfect dumpling. To this end I'd suggest adding more spice and herb to the basic recipe (my choices: dried garlic parsley basil oregano and cayenne pepper). I've also been known to add shredded carrots bell peppers (choose your color) and/or zucchini (green or yellow) to the "mix". My advice: cook (stew or boil) your chicken first (along with all of the requisite vegetables). Set it aside and THEN (given the broth it's generated) drop your dumplings. Serve topped with cheese (my preferences: parmesan velveeta and/or swiss) and you've got a wonderfully "comfortable" mid-afternoon snack sidedish or (dare I suggest?!) dinnertime main meal. Read More
(32)
Rating: 5 stars
08/07/2009
I learned this recipe from my Dad, who called it "glasen" and served it as a side dish with saurbraten and red cabbage. Those who thought this was bland should recognize it's value as a side dish served with other german dishes to provide a wonderful combination of flavors. And, yes it's also a quick next day breakfast dish sliced thin and fried in butter with onions, bacon bits, and mushrooms then covered in shredded cheese. Read More
(26)
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Rating: 5 stars
03/08/2008
These are great tasting. I have been eating this exact recipe since I can remember.I add a piece of salt pork and a piece of onion in the center of each dumpling before I cook them.. This will add good flavor. The very best thing about eating these however. THE NEXT DAY. Sliced and fried with butter on top. Yum Read More
(17)
Rating: 5 stars
11/17/2006
We have this recipe in our family as well only without the croutons. We use ham drippings mixed with melted butter for the gravy. The salty-ness with the mild flavor of the dumplings is wonderful. Read More
(12)
Rating: 5 stars
11/11/2009
This recipe brings back many memories! My grandmother used to make these and in the water which she boiled them in she used a salty and spicy hungarian sausage from a local meat market along with some diced onion. Oh and the next day it was first come first serve for the left overs! She used to role them in corn flake crumbs and fry them. Delicious!!! thanks for posting this...I hadn't made them in years and have lost the recipe. LOVE THIS WEBSITE!!! Read More
(9)
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Rating: 4 stars
02/23/2003
The best i have had in a while. Read More
(7)
Rating: 5 stars
11/14/2005
Super! Very very good! Loved the leftovers fried the next day! Read More
(7)
Rating: 3 stars
02/01/2010
Good but needed some extra flavor.In the future I will add extra seasonings. Read More
(6)
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